Description
Vinification: Destemming and crushing followed by inoculation with selected yeasts. Alcoholic fermentation, addition of wine spirit (77% alcohol V / V) ice cold (10ºC). Stage of 2.5 to 3 years in vats and 630-liter oak casks.
Ruby color. Aroma to ripe red fruits. Mouth: Rich and full-bodied in the mouth with a nice finish.
Serve with: cheeses, chocolate desserts, and fruit tarts.
